Description
These Pineapple Chicken Wings are a perfect blend of sweet, tangy, and spicy flavors baked to crispy perfection. The wings are seasoned with garlic, onion powder, paprika, and baked until golden, then tossed in a luscious pineapple glaze made from pineapple juice, soy sauce, honey, and a hint of ginger. This easy oven-baked recipe is perfect for appetizers, game day snacks, or a flavorful dinner.
Ingredients
Scale
Chicken Wings
- 12-14 chicken wings (drums and flats)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Pineapple Glaze
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger (optional, for extra flavor)
- 1 tablespoon cornstarch (optional, for thickening)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
- Prepare the Chicken Wings: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Dry the Wings: Pat the chicken wings dry thoroughly with paper towels to ensure a crispy skin after baking.
- Season the Wings: Toss the wings evenly in olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure all wings are coated well. Arrange them in a single layer on the prepared baking sheet.
- Bake the Wings: Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the wings halfway through to ensure even cooking and crispiness. The wings should be golden brown and crispy once done.
- Prepare the Pineapple Glaze: While the wings bake, combine pineapple juice, soy sauce, honey, rice vinegar, and grated fresh ginger in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally to blend the flavors.
- Thicken the Glaze (Optional): If you prefer a thicker glaze, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir this into the simmering sauce and cook for an additional 2-3 minutes until the sauce has thickened to your liking.
- Add Heat (Optional): Stir in crushed red pepper flakes to add a spicy kick to the glaze if desired.
- Coat the Wings: Once the wings are out of the oven, immediately drizzle the pineapple glaze over them and toss gently to coat all pieces evenly. Alternatively, you can dip each wing individually for extra coverage.
- Serve: Serve the wings hot, optionally garnished with fresh pineapple chunks or cilantro. Pair with your choice of dipping sauce such as ranch or blue cheese for added flavor.
Notes
- Patting the wings dry before seasoning helps achieve a crispy texture.
- Flipping the wings halfway through baking ensures even cooking and browning.
- Adjust the amount of crushed red pepper flakes to control the spice level.
- For a gluten-free option, use gluten-free soy sauce or tamari.
- Serving with fresh cilantro or pineapple chunks enhances presentation and adds freshness.
